Third-wave pet peeve #1: they reinvented the definition of acidity to point to anything other than the fundamental cause of sourness. Unlike in wine and culinary practice where acidity refers to all forms of sourness, back of throat, tip of tongue, etc. But I could be mistaken in this belief.

I like that this article doesn't take the view "acidity = brightness, but acidity =/= sourness". So the article author uses more standardised language than many third-wave aficionados I've read-up/spoken-to.

Also, yay, QUINIC acid, the name of a common stinger. A pointer that I need to remember. I'm a bit more sensitive to stingy sensations, given that I don't drink booze much, it seems. But how about other acids in coffee?

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